Lemon Rosemary White Bean Dip

19 Feb

dip labeled

Ingredients:

  • 2 cups cooked white beans (I soaked roughly 3/4 cup dry beans overnight)
  • Zest of 1 lemon
  • 1/4 Cup extra virgin olive oil
  • 1 sprig of fresh rosemary, diced
  • 2 cloves fresh garlic (or 1-2 teaspoons garlic powder)
  • Salt & pepper to taste

Directions:

  1. In your food processor / blender, add the white beans, olive oil, garlic, and salt & pepper to taste.  Blend until a smooth consistency.  Add your lemon zest & fresh rosemary & stir to incorporate.  Grab a clean spoon and taste a bite – any flavors need adjusting?
  2. Enjoy eating whole!

This dip is superb in my Zesty Lemon Rosemary White Bean Dip Pizza, topped with roasted balsamic cherry tomatoes & avocados!

labeled

One Response to “Lemon Rosemary White Bean Dip”

Trackbacks/Pingbacks

  1. Zesty Lemon & Rosemary White Bean Dip Pizza « Eating Whole - February 19, 2013

    […] 1 batch of my Lemon & Rosemary Bean Dip […]

Questions? Comments? :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: